Great demonstration as to the strength of the motor and the blades! This grilled baby bok choy is a simple Asian inspired side dish great with a bowl of noodles, a plate of curry or any other Asian flavored meal. The stems should be firm and unbruised. Then add chard and cook until wilted, about 4 minutes longer. I LOADED the oil with garlic & let it infuse over low heat. This post was originally published in September 2011. Thanks! Turn the heat off and add the lemon juice right at the end and season with salt and pepper to taste. I wasnt a fan of chard, but now I understand that I didnt know how to make it delicious. The stems need a little more cooking time than the leaves because they have a lot of cellulose that needs to soften for longer. Used oregano and a pinch of cinnamon. I will often use chard and tatsoi interchangeable when something calls for baby chard. Rainbow chard usually starts showing up in May. Rainbow chard has multicolored stalks. Heat cup oil in a large pot over medium-low. Add the bacon and saute until browned, rendering the . All its vibrant rainbowy-ness was difficult to pass up at a market, yet when I sauted it, it was a limp and with a slimy texture. This mixture will cook for a few minutes until slightly softened and fragrant. Sprinkle with the Parmesan and serve hot. Vegetarians, vegans, and meat eaters alike will love this Swiss chard dish. Next, cook the stems. Its one of the simplest methods out there and lends itself well to pairing with other flavor enhancers like the onions, garlic and tomatoes in this easy sauted Swiss chard recipe. A simple recipe for sauteed Swiss chard with garlic, onions, tomatoes, lemon and fresh parmesan cheese made easily in a pot or skillet. Hi Natalia Its always a good feeling to step out of your comfort zone and try a new ingredient :) Glad you ended up liking it! Slowly for some and very quickly for others. Glad this recipe was a keeper! Your email address will not be published. This prevents the enzymes in the vegetable from breaking down the nutrients. Thank you for sharing your feedback! And she did not disappoint! Slice the leaves off the tough stems, and cut the stems into 1/4-inch slices. I grew up eating swiss chard. We eat it A LOT, prepared just this way. I would love to hear what you thought! :) x, After dinner, I could tell how chock-full of minerals the chard is / was because of how rough the backs of my teeth were. Its 5 stars with some butter and sugar though! The difference between store chard and garden chard is immense, as is the difference between May chard and October chard. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Lastly, if youre keeping the stems (which I do recommend) slice the stem into thin pieces. A To wilt the greens, splash in a couple tablespoons water and cover the skillet with a lid. Although the dandelion greens arent too far behind. For more, visit www.medicalmedium.com, Home Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press. I'm so happy to have you here. We even ate it sauteed on a sandwich with some cheese its one of my favorite veggies in My garden now! When it comes to leafy greens, we think Swiss chard deserves more attention. "Quick, healthy, and a great way to get some greens into your diet," says reviewer jtguf87. - Medical Medium Books ThisSauted Swiss Chard Recipewith Miso Butter with chickpea miso and ghee isa crazy good side dish. There are several varieties of chard, and they're almost always interchangeable in recipes. Serve warm. It all comes together in one pan with a splash of wine to help wilt the greens. Swiss chard is sauted with garlic and olive oil for an easy, healthy and delicious side dish. Or you can cook it with the chard as well :). (BTW, I think Rainbow Swiss Chard is almost too pretty to cut sometimes. bunch is how much by weight, grams or ounces. We're sharing some of our favorite Swiss chard recipes that we think you'll love. - Medical Medium Newsletter The leaves are added at the end with lemon and Parmesan until just wilted. Swiss Chard is a leafy vegetable that is related to beets. I live in Australia; just so you know others around the world are using your site. Find more of my favorite Swiss chard recipes and serving suggestions below! One of our favorite sides to a meal or as an appetizer! It's the starring green in this lemony, Lebanese-inspired lentil soup. 05 of 06. Saute the vegetables until tender, about 5 minutes. Swiss chard is at its peak from July through November but can be found as early as March. It's in the same family as beets, spinach, and quinoa. 2. We create & photograph vegetarian recipes Turn off the heat, add the lemon juice and stir. Swiss chard is a nutrient dense green leafy vegetable that is rich in omega-3 fatty acids, vitamins A, C, & K, and minerals such as iron, calcium, and magnesium. Coriander iswonderful with chard. You're going to love this Tuscan white bean soup with swiss chard - it's veggie-heavy, hearty, and full of flavor. The balsamic was the perfect finishing touch. Swiss chard is a leafy vegetable thats closely related to beets. If it is a particularly muddy or dirty batch of chard, wash it again. If they are wide, separate the leaves and cut the stems into -inch dice. Navigating the health and food requirements has been an absolute nightmare when unwell and not able to think clearly or process information. You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. I loved it! And if youre already a Swiss chard pro, I hope a recipe here will inspire you to prepare it in a new way. Im Lisa and I love healthy food with fresh, simple and seasonal ingredients. Swiss Chard with Garbanzo Beans and Fresh Tomatoes, Sauted Swiss Chard with Mushrooms and Roasted Red Peppers, Swiss Chard with Pinto Beans and Goat Cheese, 12 Inventive Ways to Enjoy Butternut Squash, Everything You Need To Know About Cooking With Dandelion Greens, The Best Ways to Reheat Pasta So It Still Tastes Good, The One Grocery Item That I Always Have On Hand for Last-Minute Dinners, 15 Dump Recipes for a Hassle-Free Thanksgiving, 11 Fresh Takes on Traditional Homemade Pesto, 15 Frittata Recipes That Help You Use Up Leftover Veggies, 25 Tasty Ways to Start Eating More Lentils. Heat the olive oil in a large skillet over medium heat. Before serving, sprinkle a little high quality sea salt on top. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green. This post may contain affiliate links. Try one of our favorite Swiss chard recipes - this easy sauted Swiss chard side dish is so tasty! The chard was perfectly tender, but I found it to be too bitter. Some say Swiss chard falls somewhere between spinach and kale, in terms of bitterness. These recipes will help you use it all, from simple sauts to quiches and soups. 1998-2023 Mayo Foundation for Medical Education and Research (MFMER). Your email address will not be published. Running to the Kitchen is my creative outlet for all types of healthy, wholesome and seasonal food that actually tastes good. I also use a little ground nutmeg which compliments sauteed greens amazingly well and adds a delicate nuance. excellent recipe have lots of rainbow swiss chard in my garden and never know what to do with it I used chili balsamic at the end it was very good and a keeper recipe thanks. Start by washing the leaves individually, as they can harbor a little soil and dirt. It brings back summertime in the late 80s, running around outside with my best friend Keri, dancing to Madonna songs on my portable pink radio, practicing soccer in our yard and swimming in our pool next to my moms garden. 2 bunches Swiss chard 1 tablespoon extra-virgin olive oil 2 garlic cloves, thinly sliced 1/4 teaspoon sea salt, more to taste Lemon wedge, for squeezing Freshly ground black pepper Instructions Slice the stems off the chard leaves and chop the stems into 1/4-inch slices. Serve hot and with a sprinkling of fresh parmesan cheese if desired. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Nutrition information is calculated using an ingredient database and should be considered an estimate. Wash Swiss chard and trim off stems from the leaves. Turn off the heat, add the lemon juice and stir. Emily grew up between the Middle East and the Midwest and takes culinary inspiration from the 5 countries shes lived in. They usually have 5 to 7 stems, and once cut, will yield about 5 to 6 cups of loosely packed chopped leaves plus a cup or more of chopped stems per bunch. Now we will be able to enjoy our summer greens, This recipe was DELICIOUS! To cut the Swiss Chard, lay a few leaves on top of each other on the cutting board, and remove the stems. Himalayan salt is sea salt, but its from a sea that existed millions of years ago. Ingredients: 24 medium Swiss chard leaves, stems, and ribs removed; 1 cup coarse bulgur (about 6 ounces) 2 cups boiling water; 3 tablespoons extra-virgin olive oil, plus more for drizzling Its so easy to grow. Heat the oil in a large skillet over medium heat. If you're concerned, I would run the ingredients through your own online calculator. Using tongs, turn the chard over so that uncooked leaves are on the bottom and wilted leaves are on top. If you think Swiss chard is destined for the skillet or the soup pot, try it roasted! Swiss chard is a nutrient-dense powerhouse and can be used in recipes in place of kale or spinach. Naturally vegan and only 7 grams net carbs per serving. Heat the olive oil in a large skillet over medium heat. Whether 12g is accurate however, I can't 100% confirm. Thank you! Season with salt and pepper to taste. Glad to finally find a recipe that makes those stems easier to eat. Remove the pan from the heat and sprinkle on salt and pepper, along with optional lemon juice. Either way, it will come out great. This meatless taco is surprisingly satisfying and easily becomes vegetarian by using vegetable broth in place of chicken. Lower the heat to low, cover, and cook for 3 to 4 minutes. Add the stems, a little bit of water and saut for 1-2 minutes before adding the remaining Swiss chard leaves. Me and my wife are always looking for something new and will try it out this weekend. In fact, if youve cooked with beet greens before, youll find that chard has a lot of similarities. No part of the Swiss chard goes to waste in this simple saut: The stems soften with garlic, onion, and a splash of white wine. Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac. You can never go wrong with a quick sauteed veggie dish :). Sign up for free recipes straight to your inbox: Hello and welcome to Downshiftology! She launched Healthy Seasonal Recipes in 2009. My Kids and I both loved it. Stir in the Swiss chard and of the roasted red . Trim the end of the stems to remove any broken or wilted pieces. Bake the salmon in the preheated oven . That was my food memory of my childhood summers. This recipe was so easy and super delicious! Depending on the variety, chard might have pale green, gold, red, or even striped stems. Try this, Or for a vegetarian meal, serve this with my. If you are stuck in the rut of baby spinach from a plastic box every week, its time to get on the Chard train! Hi Naxtynn Amazing! Fresh herbs can be added as well. extra virgin olive oil for flavor and the authentic Hellenistic touch, and mix thoroughly. or serve with the optional extra virgin olive oil, lemon wedges, and freshly ground black pepper on the table. Thats always a good sign! Here are some of the recipes Id pair it with: Pretzel Crusted Pork Chops or Simple Skillet Pork Chops are both great protein options that pair well with almost anything! Swiss Chard is somewhat of a misnomer because it implies that it is a variety of chard from Switzerland. Cut the stalk pieces into 1-inch pieces. This is delicious recipe. If you remember my roasted beet, blood orange and mandarin salad recipe, we talked about the phytonutrient betalains which is commonly found in reddish-purple pigmented veggies, like beets. 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